So we love this season...late summer..beautifully 30+ for some days this week then mid 20s. But looks like weeks of 40 s are gone.
So amidst all this there is the mellow fruitfulness of the late fruit harvest,
Chief amongst these are the figs. The gentle succulent fruit, which fits the SA climate because we are Mediterranean.
Any way what do you do with them when they ripen so quickly and need to be dealt with, otherwise they are wasted.
So I have made some fig and tomato chutney this afternoon.
Simple ingredients of tomatoes, figs, brown sugar, serious vinegar (viz brown,caramelised, balsamic...and I used a bit of guava. Serious amounts a garlic...we Australians are like that...and onion. A cinammon stick really lifts the flavour...and ginger ( pickled or fresh.. or both), mustard seeds and coriander. I will also add fresh basil.
I think the figs just receive the blessing of companion foods.
I am resisting the temptation to add chili...maybe tomorrow's iteration.